Beef pumpkin Stew
Beef pumpkin Stew from Botswana.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 15 min
- Cook
- 3 hr 31 min
- Rest
- None
- Total
- 3 hr 46 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Beef pumpkin Stew is listed as beef from Botswana. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Beef1.4 kg
- Wheat flour118 ml
- Butter44 ml
- Onion237 ml
- Garlic1 clove
- Beef stock946 ml
- Pumpkin710 ml
- Worcestershire sauce15 ml
- Salt15 ml
- Black pepper4.9 ml
- Potato1.4 kg
- Carrot454 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
Step 2
In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go.
Step 3
When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
1 min
Step 4
Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil.
Step 5
Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally. Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium.
180 min
Step 6
Cook for an additional 30 minutes. Salt to taste and serve.
30 min
Nutrition
Per serving · estimate
- Calories
- 1458 kcal
- Protein
- 106.4 g
- Carbs
- 118 g
- Fat
- 62.3 g
- Saturated fat
- 26.2 g
- Fibre
- 21.7 g
- Sugar
- 17.6 g
- Sodium
- 2757 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Fish
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Beef pumpkin Stew take?
3 hr 46 min all in — 15 min prep, 3 hr 31 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Stockpot, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.